Chicken Parmesan Soup
Little Toasts
Ingredients
- 1 (24-oz) pkg frozen popcorn chicken
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- ¼ cup tomato paste
- 2 tsp Italian seasoning
- ½ tsp sugar
- 1 (24-oz) can pasta sauce
- 1 (32-oz) carton chicken broth
- 2 cups water
- 1 (7-oz) pkg elbow pasta
- ¾ cup shredded Parmesan cheese
Instructions
- Bake chicken according to package directions; set aside, and keep warm.
- Meanwhile, cook onion and garlic in hot oil in a large Dutch oven over medium heat until tender. Add tomato paste, Italian seasoning, and sugar; cook, stirring often, 2 minutes.
- Add pasta sauce, broth, and water; bring to a boil over medium-high heat. Add uncooked pasta, reduce heat, and simmer 10 to 12 minutes or until pasta is tender.
- Just before serving, stir in chicken; ladle soup into 6 bowls, and sprinkle with cheese.
Side Dish Ingredients
- 1 (16-oz) French baguette, sliced
- Butter, softened
Side Dish Instructions
- Preheat broiler. Arrange bread slices on a baking sheet. Spread with a small amount of butter.
- Broil 1 to 2 minutes or until toasted. Serve with soup.
Kid-Friendly Meal Plan
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